Kale and Chickpea Curry

1 Heat a dutch oven or large pot over medium heat and add the olive oil to the pot. Once the oil is hot, cook the onions and  1/2 teaspoon of the salt, stirring occasionally, for 7 to 8 minutes until they are tender and lightly browned.
2  Add the garlic and cook for an additional minute.
3 Add the coconut milk, water, coconut sugar, curry powder, smoked paprika to the pot and stir to combine.
4 Add the diced tomatoes, kale, chickpeas and remaining 1 1/2 teaspoons of the salt to the pot and cook, covered for 5 minutes until the kale has softened.
5 Add the Medjool dates to the pot and cook for an additional 2 minutes.
6 To serve portion the rice into a bowl and pour the Kale + Chickpea Curry over top. Top with the cilantro and slivered almonds.